Golden Cornbread: 1 Rustic Skillet Loaf

Oh, cornbread! Just thinking about it brings me right back to my Grandma’s kitchen, probably standing on a wobbly stool trying to peek into her big ol’ cast iron skillet. There’s just something about that warm, comforting smell of corn and butter filling the whole house… it’s pure happiness! This golden, rustic skillet cornbread recipe is my version of that magic. It’s a little bit savory, a little bit sweet, and absolutely perfect with a tender crumb that still has that delightful, oh-so-important grit. Forget those dry, crumbly muffins you might have tried; this sunny-yellow cornbread is moist, hearty, and just begs to be slathered with butter. It’s the kind of simple, soul-warming goodness that makes any meal feel like a special occasion!

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Why You’ll Love This Golden Skillet Cornbread

It’s ridiculously easy to whip up, perfect for busy weeknights! You get that amazing, crispy crust from the cast iron skillet that’s just unbeatable. The texture is spot-on: tender, moist, with just the right amount of cornmeal grit. It’s super versatile – great with chili, barbecue, or just a smear of butter. Plus, the smell alone will make your whole house feel like home.

Ingredients for Perfect Cornbread

Okay, let’s gather up what we need for this amazing cornbread. It’s really just a handful of simple things you probably already have in your pantry! Trust me, using good ingredients makes all the difference.

• 1 1/2 cups yellow cornmeal (I like a medium grind for a nice texture!)
• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar (just a touch to balance the flavors)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk (this is key for that tangy goodness!)
• 1/4 cup unsalted butter, melted, plus a bit more for greasing the skillet

Essential Equipment for Homemade Cornbread

To get this lovely homemade cornbread just right, you don’t need a whole lot of fancy gadgets. A good sturdy bowl, a whisk, and most importantly, a trusty cast iron skillet are your best friends here. I also like to have a spatula or wooden spoon handy for mixing.

How to Make Moist Skillet Cornbread: Step-by-Step

Alright, let’s get this gorgeous cornbread into the oven! Making this is really more about a feeling than a science, but we’ll follow some steps to make sure you get that perfect rustic loaf. The most important thing? Don’t overmix! Seriously, I’ve made that mistake, and you end up with something tough instead of tender.

Preheating the Skillet for a Crispy Crust

This is where the magic truly starts. You want that hot skillet to give your cornbread those beautiful, golden-brown edges that just *pull away* from the pan. So, pop your cast iron skillet into a super hot oven (we’re talking 400°F or 200°C) while you’re getting everything else ready. Once your oven is to temp, carefully add about 2 tablespoons of butter to that hot skillet. Swirl it around until it’s melted and coats the bottom. You want it to sizzle when the batter hits it – that’s the sound of crispy perfection happening! For more on getting your cast iron ready, this guide is super helpful.

Mixing the Cornbread Batter

Now, for the batter. In one bowl, whisk together all your dry ingredients: the cornmeal, flour, sugar, baking soda, and salt. Give ’em a good stir to make sure it’s all mixed evenly. In another bowl, get your wet ingredients together – just whisk the buttermilk and the melted butter. Now, here’s the crucial part: pour the wet into the dry ingredients and stir *just until combined*. Seriously, a few lumps are perfectly fine! Overmixing develops gluten, and we want a tender, tender crumb, not a chewy one. Just give it a quick stir with a spatula or your whisk until you don’t see big dry streaks of flour anymore.

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Baking Your Sunny-Yellow Cornbread

Carefully take that screaming hot skillet out of the oven. Watch out, it’s hot! Pour your batter right into the center. You’ll hear a lovely sizzle, which is exactly what you want. Pop it back into the oven immediately. Bake for about 20 to 25 minutes. You’re looking for that beautiful golden-brown color all over the top, and when you poke a toothpick into the center, it should come out clean. It’s going to smell incredible!

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Tips for the Best Cornbread

Making cornbread is pretty forgiving, but there are a few little tricks that really take it from good to *spectacular*. It’s mostly about paying attention to a couple of key things, like the kind of cornmeal you use and making sure your ingredients are happy. Getting folks to rave about your cornbread is easier than you think!

Cornmeal Choice for Texture

The cornmeal is the star here, right? For that perfect tender-yet-gritty texture, I really love using a medium-grind yellow cornmeal. If you go too fine, it can get a bit cakey, and if it’s too coarse, it can feel a little harsh. Medium gives you that lovely balance, those nice little pops of corn flavor and texture in every bite!

Buttermilk Substitute Explained

Just ran out of buttermilk? No worries! You can totally make your own secret weapon substitute. Just grab some regular milk – any kind will do – and stir in about a tablespoon of lemon juice or white vinegar. Let it sit on the counter for about 5 minutes until it looks a little curdled. Boom! You’ve got your own tangy buttermilk, ready to go into your batter for all that moist goodness.

Serving Suggestions for this Southern Side Dish

This warm, comforting cornbread is practically begging to be served alongside something delicious! It’s the perfect partner for a big pot of hearty chili, messy barbecue ribs, or even just a simple plate of fried chicken. Honestly, I love it just with a dollop of butter melting into it, maybe a little drizzle of honey if I’m feeling sweet. It truly brings that down-home comfort to any meal, making everyone feel right at home.

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Nutritional Information for Cornbread

Here’s a little peek at what’s in each slice of this amazing cornbread! Keep in mind, these numbers are just a general idea and can change a bit depending on exactly what you use and how you make it. It’s always a good idea to track if you have specific dietary needs!

• Serving Size: 1 slice
• Calories: 180
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 15mg
• Sodium: 300mg
• Sugar: 5g

Frequently Asked Questions about Cornbread

Got questions about making the best darn cornbread? I get it! It’s a classic for a reason, and sometimes folks just need a little nudge to get it just right. Here are a few things people often ask me.

Can I make cornbread without buttermilk?

Oh, absolutely! If you don’t have buttermilk on hand, don’t you worry one bit. Just grab some regular milk, add a tablespoon of vinegar or lemon juice, let it sit for about 5 minutes, and BAM! You’ve got a perfect substitute that gives you all that tangy moisture we love in our cornbread.

Why is my cornbread dry?

Dry cornbread is the saddest thing! Usually, it happens if you overmix the batter – that makes it tough and dry. Also, baking it for too long can suck out all the moisture. My tip? Mix *just* until combined, and keep an eye on it in the oven. The toothpick test should show moist crumbs, not completely dry ones.

What is the best cornmeal for cornbread?

For that perfect balance of tenderness and grit, I’m a big fan of a medium-grind yellow cornmeal. It gives you enough texture to really know you’re eating cornbread, but it won’t feel like you’re chewing on gravel! Fine cornmeal can lean a bit too cakey, while coarse might be a bit much for some folks. Medium is usually the sweet spot for this rustic side dish.

Share Your Homemade Cornbread Creations!

I truly hope you make this cornbread and love it as much as my family does! If you give it a try, please leave a comment below to let me know how it turned out. I’d also be tickled pink if you shared a photo on social media – use the hashtag #CarlaCooksCornbread so I can see your amazing creations! Sharing this comforting dish is what it’s all about!

Golden Skillet Cornbread

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A rustic, moist cornbread with a tender crumb and a slightly gritty texture, baked in a cast iron skillet for a perfect crust.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American Southern
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1/4 cup unsalted butter, melted, plus more for skillet

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Instructions

1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat up.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the skillet and swirl to coat the bottom and sides as it melts.
6. Pour the cornbread batter into the hot, buttered skillet. The batter should sizzle.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for a few minutes before slicing and serving.

Notes

• For a sweeter cornbread, you can increase the sugar to 1/4 cup.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes.
• Serve warm with butter, honey, or alongside your favorite chili or barbecue dishes.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 5g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 15mg